Steps

1. Slice long green onion (naganegi) 30g diagonally.
   🕒 02:42
2. Cut off the core of Komatsuna (Japanese mustard spinach) 40g, wash well, then cut into 3-4cm lengths.
   🕒 02:59
3. Cut off the tough base of shimeji mushrooms 40-50g.
   🕒 03:25
4. Slice sausage 50g diagonally. Pro Tip: Slicing diagonally increases the surface area, allowing more umami and oil to be released.
   🕒 03:35
5. Smash 2 cloves of garlic, then slice. Pro Tip: The core also has a good aroma, but be careful as it can burn easily.
   🕒 04:16
6. Bring water to a boil in a pot, then add salt to achieve a 1% salinity.
   🕒 04:59
7. Heat olive oil 2 tsp in a frying pan, then sauté sliced garlic and sliced red chili to taste to make peperoncino oil.
   🕒 05:02
8. Add sausage to the peperoncino oil and stir-fry until crispy.
   🕒 05:39
9. Add shimeji mushrooms, Komatsuna, and long green onion, and stir-fry until all ingredients are glossy.
   🕒 06:12
10. Boil pasta 1.6mm 100g in 1% salted water according to package directions. Pro Tip: Boiling separately prevents excess moisture from entering the frying pan, making it easier to grill. Since grilling will firm up the noodles, boil them as directed.
    🕒 07:08
11. Drain the boiled pasta, return it to the frying pan with the stir-fried ingredients from step 9, and grill.
    🕒 09:17
12. Add soy sauce 2 and 1/2 tsp, MSG(Ajinomoto) (MSG) 5 shakes, sake 1 tbsp, ketchup 1 tsp, butter 10g, and black pepper to taste, then stir-fry. Pro Tip: Ketchup acts as a secret ingredient, adding umami and richness from tomatoes. Deliberately grilling with minimal moisture, without adding pasta water, enhances the aroma.
    🕒 10:02
13. Heat vegetable oil to taste in a separate frying pan over medium heat, crack in 1 egg, and fry to your desired doneness.
    🕒 12:01
14. Plate the grilled pasta, top with the fried egg, and it's done. Sprinkle with Parmesan cheese if desired.
    🕒 12:53